It’s 6 PM. You’re hungry. The takeout menu is looking tempting again.
But you want something good. Something that feels special. You want a restaurant-style seafood dinner without the fuss or the price tag.
I hear you. That’s why we’re making Pan Seared Scallops with Pea Puree. This is your 20-minute ticket to a fancy meal. It’s fast, fun, and packed with flavor. If you love easy, impressive one-pan dinners, you should also try this One-Pan Garlic Butter Chicken.
Recipe Overview
- Cuisine: American / Fine Dining-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
Ultimate Guide to Pan Seared Scallops with Pea Puree
This is the only guide you need. Why? Because it cuts through the noise.
We skip the complicated steps. We use smart shortcuts. The result is a plate that looks and tastes like a million bucks.
You get sweet, caramelized sea scallops. They sit on a bright, creamy pea puree. The colors pop. The flavors sing. And you did it all while the oven preheated for something else.
This recipe proves you can have a fine dining experience at home. No special skills required. Just a hot pan and a blender.
The Simple Ingredients
Let’s talk ingredients. This is where the magic starts. You might already have most of this.
For the Pea Puree:
Pan Seared Scallops with Pea Puree Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Pan Seared Scallops with Pea Puree Recipe!
Nutrition Information
- 2 cups frozen green peas
- 1/3 cup vegetable or chicken broth
- 2 tablespoons heavy cream or full-fat coconut milk
- 1 small clove garlic
- 2 tablespoons fresh mint leaves (optional, but great!)
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
For the Scallops:
- 10-12 large dry-packed sea scallops (about 1 lb)
- 1 tablespoon high-heat oil (like avocado or grapeseed)
- 1 tablespoon unsalted butter
- Salt and black pepper
Let’s Get Cooking! (The Step-by-Step)
Ready? This goes quick. Get everything measured and ready before you start. That’s the key to a smooth process.
- Thaw your peas. Put the frozen peas in a colander. Run warm water over them for a minute to thaw. Set aside.
- Prep your scallops. Pat the sea scallops completely dry with paper towels. This is the #1 rule for a good sear. Season both sides with salt and pepper.
- Make the puree. Add the thawed peas, broth, cream, garlic, mint, and lemon juice to a blender. Blend until super smooth. Taste and add salt and pepper. Pour into a small pot to gently warm on low heat, or just use it at room temperature.
- Heat your pan. Place a large skillet (not non-stick if you have one) over medium-high heat. Let it get hot. Add the oil. It should shimmer.
- Sear the scallops. Carefully add the scallops to the hot pan. Give them space! Don’t crowd the pan. Cook without touching for 2-3 minutes until you see a deep golden crust.
- Flip and finish. Flip each scallop. Add the butter to the pan. Cook for another 1-2 minutes, tilting the pan and spooning the butter over the scallops. They should feel firm but slightly springy to the touch. Don’t overcook!
- Plate it. Smear a big spoonful of pea puree on each plate. Top with the hot scallops. Drizzle with the leftover butter from the pan. Done!
What to Serve With This Dish
This dish is a full meal on its own. But if you want to bulk it up, I’ve got ideas.
Keep it simple. A baguette is perfect for soaking up the puree and butter. A quick arugula salad with lemon vinaigrette adds a fresh bite.
For something heartier, try roasted baby potatoes or simple buttered pasta. Both are easy sides that cook while you make the rest. For another comforting, all-in-one meal, check out this Hearty Ground Beef & Potato Pie.
Make This Recipe Your Own (Quick Swaps)
No heavy cream? Use full-fat coconut milk or a splash of milk with an extra tablespoon of broth. No fresh mint? Try basil, dill, or just leave it out.
If you can’t find dry-packed scallops, just pat your wet-packed ones extra, extra dry. They’ll still work.
For a different puree, try frozen edamame or steamed broccoli. Blend it up the same way.
How to Store Leftovers (If You Have Any!)
This dish is best fresh. But you can save components.
Store scallops and puree separately in airtight containers in the fridge for 1 day. Reheat scallops gently in a pan. Warm the puree in a pot with a splash of broth.
NUTRITION INFORMATION
- Calories: ~380
- Carbohydrates: 22g
- Protein: 28g
- Fat: 20g
- Saturated Fat: 8g
- Fiber: 6g
- Sugar: 8g
*This is an estimate for 1 serving.
FREQUENTLY ASKED QUESTIONS
Why are my scallops not browning?
Your pan wasn’t hot enough, or the scallops were wet. Make sure the pan is shimmering hot and you’ve patted the scallops completely dry.
Can I use fresh peas instead of frozen?
Absolutely! Blanch them in boiling water for 2 minutes first. Then blend. Frozen are just a perfect, easy shortcut.
What does “dry-packed” mean?
Dry-packed scallops aren’t treated with chemicals (STP) that make them hold water. They sear better. Ask your fish counter for them.
See? Fancy dinner doesn’t have to be hard. You just beat the Tuesday night blues with a gorgeous plate of food. For another quick and satisfying weeknight win, this Honey BBQ Chicken & Rice is a family favorite.
You saved the night. You saved money. And you proved you can cook something incredible, fast.
Now, I want to hear from you! Go try this and win back your weeknight. Let me know how it goes by leaving a comment and rating below!
